Place the olive oil, soy sauce, Worcestershire sauce, lemon juice, lemon zest, garlic, Italian seasoning, red pepper flakes, black pepper, salt, onion powder and smoked paprika in a bowl or in a resealable gallon sized freezer bag. Whisk to combine.

Add the meat to the marinade. Marinate the meat for at least 2-3 hours, or up to 6 hours. Turning the bag once.

One hour before cooking: Remove steak from marinade (reserving the marinade in the fridge) and place it on a cutting board. Allow it to come to room temperature for 30-60 minutes. With a sharp knife, score a shallow, ⅛-inch deep criss-cross pattern on both the top and bottom of the steak.

Sear Steak: Melt butter and oil in a large cast iron skillet set over high heat until sizzling. Sear the steak for 3 minutes, undisturbed, then flip and repeat on the opposite side.

Rest Meat: Remove the pan from the heat and tent it with foil. Leave it to continue cooking in the residual heat of the pan to your desired doneness, 5-10 minutes, using a thermometer to check the temperature. 120-130 degrees F is rare, while 130-135 degrees F is medium rare.

Reduce Marinade: Transfer steak to a cutting board to rest for 10 minutes. Carefully pour the reserved marinade in the same pan and return it to the stove. Bring to a boil over medium heat, then reduce to medium low, stirring occasionally, and cook until the marinade is reduced by half.

Serve Meat: Slice rested meat thinly, diagonally across the grain, and serve with the reduced sauce.